Shepherd's Pie
- 1 onion, diced
- 1 lb. ground beef
- 1 1/2 cups peas
- 10 3/4 oz. cream of mushroom soup
- 1 cup corn
- 4 potatoes, peeled and cubed
- 1/4 cup milk
- 1 T. butter
- salt, pepper, and rosemary to taste
- shredded cheddar cheese or Velveeta slices to top
In a skillet over medium heat, brown beef and onion; drain. Add peas, soup, corn, and rosemary; combine and pour into greased 8"x8" baking pan. Place potatoes in a saucepan and cover with water. Boil over medium-high heat until tender, about 10 minutes. Drain; add milk, butter, and seasonings to pan. Mash potatoes and spread over beef mixture. Bake, covered, at 350 degrees for 30 minutes. Sprinkle with cheese and bake, uncovered, another 5 minutes or until cheese has melted. Serves 4.
Note: For this post, I used shredded Cheddar cheese, but my husband and I both agree that Velveeta is our hands-down favorite topping. You can find Velveeta slices alongside other sliced cheese in your local grocery store.
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